Evolution of aroma compounds in round soy sauce aroma type baijiu during aging and the effect of aging markers on the lasting aroma in finished glass
Soy sauce aroma type Baijiu (SSAB) is a complex blend of seven rounds of raw SSAB, each with distinct aroma profiles that evolve during maturation. Tracking the aging of individual rounds is crucial for understanding flavor development. The round 1–4 SSABs were analyzed by gas chromatography–mass sp...
Saved in:
| Main Authors: | , , , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000392 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1823856678179700736 |
|---|---|
| author | Shi-Yi Wang Chen Li Yu-Jie Li Guang-Qian Liu Zhen-Ming Lu Li-Juan Chai Hong-Yu Xu Jin-Song Shi Song-Tao Wang Cai-Hong Shen Xiao-Juan Zhang Zheng-Hong Xu |
| author_facet | Shi-Yi Wang Chen Li Yu-Jie Li Guang-Qian Liu Zhen-Ming Lu Li-Juan Chai Hong-Yu Xu Jin-Song Shi Song-Tao Wang Cai-Hong Shen Xiao-Juan Zhang Zheng-Hong Xu |
| author_sort | Shi-Yi Wang |
| collection | DOAJ |
| description | Soy sauce aroma type Baijiu (SSAB) is a complex blend of seven rounds of raw SSAB, each with distinct aroma profiles that evolve during maturation. Tracking the aging of individual rounds is crucial for understanding flavor development. The round 1–4 SSABs were analyzed by gas chromatography–mass spectrometry and an electronic tongue over one-year aging. Results showed that short/medium-chain esters decrease while long-chain esters, acids, aldehydes, pyrazines, ketones, and furans increase. Kinetic analysis showed that short/medium-chain ethyl esters reach equilibrium in the esterification-hydrolysis reactions, whereas long-chain ethyl esters favor esterification, with their reaction quotient (Qc) diverging from the equilibrium point. Linoleic acid ethyl ester, identified as a key aging marker, was found to reduce the volatilization rate of critical aroma compounds in the finished glass, thereby prolonged the duration of lingering aromas. These findings provide a foundation for improving SSAB blending and storage, highlighting aging's key role in enhancing Baijiu quality. |
| format | Article |
| id | doaj-art-897ab0c27aa7458bafc1a57cf54c11c4 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-897ab0c27aa7458bafc1a57cf54c11c42025-02-12T05:32:29ZengElsevierFood Chemistry: X2590-15752025-01-0125102193Evolution of aroma compounds in round soy sauce aroma type baijiu during aging and the effect of aging markers on the lasting aroma in finished glassShi-Yi Wang0Chen Li1Yu-Jie Li2Guang-Qian Liu3Zhen-Ming Lu4Li-Juan Chai5Hong-Yu Xu6Jin-Song Shi7Song-Tao Wang8Cai-Hong Shen9Xiao-Juan Zhang10Zheng-Hong Xu11Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR ChinaKey Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR ChinaKey Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR ChinaInnovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR ChinaKey Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR ChinaKey Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR ChinaKey Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR ChinaSchool of Life Science and Health Engineering, Jiangnan University, Wuxi 214122, PR ChinaNational Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR ChinaNational Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR ChinaKey Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China; Corresponding authors at: Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China.Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China; Innovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China; Corresponding authors at: Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China.Soy sauce aroma type Baijiu (SSAB) is a complex blend of seven rounds of raw SSAB, each with distinct aroma profiles that evolve during maturation. Tracking the aging of individual rounds is crucial for understanding flavor development. The round 1–4 SSABs were analyzed by gas chromatography–mass spectrometry and an electronic tongue over one-year aging. Results showed that short/medium-chain esters decrease while long-chain esters, acids, aldehydes, pyrazines, ketones, and furans increase. Kinetic analysis showed that short/medium-chain ethyl esters reach equilibrium in the esterification-hydrolysis reactions, whereas long-chain ethyl esters favor esterification, with their reaction quotient (Qc) diverging from the equilibrium point. Linoleic acid ethyl ester, identified as a key aging marker, was found to reduce the volatilization rate of critical aroma compounds in the finished glass, thereby prolonged the duration of lingering aromas. These findings provide a foundation for improving SSAB blending and storage, highlighting aging's key role in enhancing Baijiu quality.http://www.sciencedirect.com/science/article/pii/S2590157525000392BaijiuAgingFlavorAging markerLong chain fatty acid ethyl esters |
| spellingShingle | Shi-Yi Wang Chen Li Yu-Jie Li Guang-Qian Liu Zhen-Ming Lu Li-Juan Chai Hong-Yu Xu Jin-Song Shi Song-Tao Wang Cai-Hong Shen Xiao-Juan Zhang Zheng-Hong Xu Evolution of aroma compounds in round soy sauce aroma type baijiu during aging and the effect of aging markers on the lasting aroma in finished glass Food Chemistry: X Baijiu Aging Flavor Aging marker Long chain fatty acid ethyl esters |
| title | Evolution of aroma compounds in round soy sauce aroma type baijiu during aging and the effect of aging markers on the lasting aroma in finished glass |
| title_full | Evolution of aroma compounds in round soy sauce aroma type baijiu during aging and the effect of aging markers on the lasting aroma in finished glass |
| title_fullStr | Evolution of aroma compounds in round soy sauce aroma type baijiu during aging and the effect of aging markers on the lasting aroma in finished glass |
| title_full_unstemmed | Evolution of aroma compounds in round soy sauce aroma type baijiu during aging and the effect of aging markers on the lasting aroma in finished glass |
| title_short | Evolution of aroma compounds in round soy sauce aroma type baijiu during aging and the effect of aging markers on the lasting aroma in finished glass |
| title_sort | evolution of aroma compounds in round soy sauce aroma type baijiu during aging and the effect of aging markers on the lasting aroma in finished glass |
| topic | Baijiu Aging Flavor Aging marker Long chain fatty acid ethyl esters |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000392 |
| work_keys_str_mv | AT shiyiwang evolutionofaromacompoundsinroundsoysaucearomatypebaijiuduringagingandtheeffectofagingmarkersonthelastingaromainfinishedglass AT chenli evolutionofaromacompoundsinroundsoysaucearomatypebaijiuduringagingandtheeffectofagingmarkersonthelastingaromainfinishedglass AT yujieli evolutionofaromacompoundsinroundsoysaucearomatypebaijiuduringagingandtheeffectofagingmarkersonthelastingaromainfinishedglass AT guangqianliu evolutionofaromacompoundsinroundsoysaucearomatypebaijiuduringagingandtheeffectofagingmarkersonthelastingaromainfinishedglass AT zhenminglu evolutionofaromacompoundsinroundsoysaucearomatypebaijiuduringagingandtheeffectofagingmarkersonthelastingaromainfinishedglass AT lijuanchai evolutionofaromacompoundsinroundsoysaucearomatypebaijiuduringagingandtheeffectofagingmarkersonthelastingaromainfinishedglass AT hongyuxu evolutionofaromacompoundsinroundsoysaucearomatypebaijiuduringagingandtheeffectofagingmarkersonthelastingaromainfinishedglass AT jinsongshi evolutionofaromacompoundsinroundsoysaucearomatypebaijiuduringagingandtheeffectofagingmarkersonthelastingaromainfinishedglass AT songtaowang evolutionofaromacompoundsinroundsoysaucearomatypebaijiuduringagingandtheeffectofagingmarkersonthelastingaromainfinishedglass AT caihongshen evolutionofaromacompoundsinroundsoysaucearomatypebaijiuduringagingandtheeffectofagingmarkersonthelastingaromainfinishedglass AT xiaojuanzhang evolutionofaromacompoundsinroundsoysaucearomatypebaijiuduringagingandtheeffectofagingmarkersonthelastingaromainfinishedglass AT zhenghongxu evolutionofaromacompoundsinroundsoysaucearomatypebaijiuduringagingandtheeffectofagingmarkersonthelastingaromainfinishedglass |